Chicken Chasseur
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
415 kcal
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Course
Main Course
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Cuisine
French
Chicken Chasseur
Description
This version of Chicken Chasseur uses seasoned chicken pieces browned in bacon fat to develop a crispy exterior and smoky base flavor. The browned chicken is set aside while onions and mushrooms sauté, followed by deglazing the pan with white wine and brandy. Canned diced tomatoes and fresh herbs like thyme and tarragon are added to provide herbal brightness and acidity. The chicken returns to the pot for a gentle simmer, allowing flavors to meld and the meat to tenderize over about 45 minutes.
The sauce is then reduced over medium-high heat to concentrate flavors and thicken slightly before butter is stirred in to finish it off with a glossy, rich texture. The dish balances the smoky bacon, earthy mushrooms, fresh herbs, and slightly sweet tomato base.
Chicken Chasseur can be served alongside rustic potatoes, crusty bread, or simple vegetables to soak up the flavorful sauce. It’s a hearty dish showcasing classic French-inspired cooking with accessible ingredients.
The recipe notes advise avoiding overcrowding when browning chicken to ensure a proper sear, and suggest using a whole chicken or assorted pieces based on preference.
Ingredients
- 3 1/2 pound chicken or chicken pieces
- 3-4 lices Bacon chopped
- 8 ounces mushrooms cut in half or quartered depending on the size.
- 1 cup onion or a combination of both, chopped, or shallots
- 1 14 ounce diced tomatoes canned
- 2 prigs thyme chopped, fresh
- 1 Tablespoon tarragon fresh, chopped
- 1/2 cup white wine dry
- 2-3 Tablespoons brandy optional, or cognac
- 2 Tablespoons butter
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Instructions
- Season chicken pieces with salt and pepper. In a large pot or Dutch oven, over a medium high heat, sauté bacon for 2-3 minutes. Remove browned pieces and place on a plate and continue cooking remaining pieces.
- Add 1/2 of the chicken pieces, depending on the size of your pot, and brown on both sides, about 3 minutes per side.
- Remove browned pieces and place on a plate and continue cooking remaining pieces.
- Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.
- Add wine and brandy, and deglaze pan. Add tomatoes, herbs and chicken pieces to pot, cover and reduce heat to medium-low and cook for an additional 45 minutes.
- Remove the chicken pieces to a serving dish and cover. Turn heat up to medium high and cook, reducing sauce so that it is slightly thicker.
- Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.
- Season with additional salt and pepper and additional chopped herbs.
Notes
- Use a whole chicken cut into parts or a mix of legs, thighs, and breasts for this recipe.
- Do not overcrowd the pan when browning chicken pieces to achieve good browning and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 113mg | 38% |
| Sodium | 298mg | 12% |
| Potassium | 607mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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